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- 400g firm tofu, pressed and cut into bite-sized cubes - 1 bell pepper (choose red or yellow), sliced thinly - 1 cup snap peas, trimmed - 1 medium carrot, peeled and julienned - 3 green onions, white and green parts separated and chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced In this dish, firm tofu serves as the main protein. It absorbs flavors well. Fresh vegetables add color and crunch. I love using bell peppers, snap peas, and carrots for a vibrant look. Garlic and ginger bring a warm, aromatic taste. - 3 tablespoons soy sauce - 2 tablespoons honey or agave syrup (to taste) - 1 tablespoon sriracha (adjust based on spice preference) The sauce is the heart of the stir fry. Soy sauce gives it a salty, umami flavor. Honey or agave syrup adds sweetness. Sriracha brings the heat. Adjust the spice level as you like. - Sesame seeds - Additional green onions Garnishes add a fun finish. Sesame seeds bring a nutty crunch. Extra green onions add freshness and color. They make your dish look great and taste even better. For the full recipe, check out the Sweet and Spicy Tofu Stir Fry! First, you need to press the tofu. This helps to remove extra water. Place the tofu between paper towels and press it for about 15 minutes. After that, cut it into bite-sized cubes. Next, toss the tofu cubes in cornstarch. This will make them crispy when cooked. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Once the oil is hot, add the tofu cubes. Sauté them for 8-10 minutes. Turn them occasionally to get an even golden color. When they are crispy, transfer the tofu to a plate lined with paper towels. This will soak up excess oil. In the same skillet, add another tablespoon of vegetable oil. Heat it up, then add minced garlic and ginger. Sauté these for about 30 seconds. They should smell great but not burn. Now, add the sliced bell pepper, snap peas, and julienned carrot. Stir-fry these veggies for about 3-4 minutes. You want them to be tender but still crisp. While the veggies cook, prepare the sauce. In a small bowl, whisk together soy sauce, honey or agave syrup, and sriracha. Make sure it is well mixed. Once the veggies are cooked, pour the sauce over them. Stir well to coat all the vegetables. Now it is time to add the tofu back to the skillet. Gently toss everything together. Let it cook for an additional 2-3 minutes. This helps the tofu soak up some of the sauce flavor. To finish, sprinkle chopped green onion tops and sesame seeds over the stir-fry. This adds color and a nice crunch. Serve your dish hot and enjoy the flavors! For the full recipe, check out the Sweet and Spicy Tofu Stir Fry. Choose between firm and extra-firm tofu. Firm tofu is soft and holds less moisture. Extra-firm tofu is denser and holds its shape better. For stir-frying, I prefer extra-firm tofu. It gives a nice texture and browns well. To press tofu, place it between paper towels or a clean cloth. Add a heavy object on top, like a cast-iron pan. Let it sit for about 15 minutes. This step removes excess moisture and helps the tofu absorb flavors. High heat is key for a great stir-fry. It helps the tofu and veggies cook quickly. Start your skillet or wok on medium-high heat. Wait until it’s hot before adding oil or ingredients. Use quick, even stirring to cook your food. This keeps it from burning and ensures even cooking. Keep your spatula moving to coat everything in sauce. It also adds a nice char to the tofu and veggies. Balancing sweet and spicy is essential in this dish. If you want it sweeter, add more honey or agave syrup. For heat, increase the sriracha. Taste as you go to find your perfect mix. You can also try different sauces for new flavors. Swap soy sauce for teriyaki or hoisin for a unique twist. Explore these options to keep your meals exciting. Check out the Full Recipe for more ideas! {{image_4}} You can change up the vegetables in your stir fry. Choosing seasonal veggies adds fresh flavor and color. Try using bell peppers, carrots, and snap peas for crunch. You can also toss in leafy greens like spinach or bok choy. These greens add nutrients and a nice texture to the dish. If you want to mix things up, try different proteins. Tempeh is a great plant-based option that holds flavors well. If you prefer meat, chicken works nicely too. For seafood lovers, shrimp or beef can add a tasty twist. Just be sure to cook your protein until it’s fully done. For a gluten-free version, you can easily swap out the soy sauce. Tamari is a great choice that tastes similar but is gluten-free. If you need a thickener, use cornstarch or arrowroot instead of regular flour. These options keep your dish safe for those with gluten sensitivities. Feel free to get creative! The Sweet and Spicy Tofu Stir Fry is versatile and can fit your taste. For the full recipe, check out the details above. To store leftovers of your sweet and spicy tofu stir fry, let it cool first. Place it in an airtight container. This keeps the flavors fresh. Use glass or plastic containers that seal tightly. They help avoid spills and keep the dish safe. You can store it in the fridge for up to three days. You can also freeze this stir fry for later. First, let it cool completely. Then, transfer it to a freezer-safe container or bag. Make sure to remove as much air as possible. This helps prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove over medium heat. Add a splash of water or oil to help it heat evenly. Tofu needs special care for freshness. Keep it in its original packaging until you are ready to use it. If opened, store it in a container with water. Change the water every few days to keep it fresh. Unopened tofu lasts up to a month in the fridge. Once opened, it’s best used within a week. Yes, you can easily make this recipe vegan. Instead of honey, use agave syrup or maple syrup. Both options will add sweetness without using animal products. To amp up the heat, add more sriracha or red pepper flakes. You can also try adding fresh chopped chili peppers. This brings extra flavor and heat to your dish. Serve this dish with steamed rice, fluffy quinoa, or noodles. Each option complements the stir fry and makes for a filling meal. You can even mix and match for variety! This stir fry lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating leftovers. Yes, you can prepare parts of this dish ahead of time. Chop the veggies and press the tofu a day before. Just stir-fry everything when you're ready to eat. This makes meal prep quick and easy. For the full recipe, check the main article. This blog post shared a tasty recipe for Sweet and Spicy Tofu Stir Fry. We explored main ingredients like firm tofu, fresh veggies, and a flavorful sauce. You learned step-by-step how to cook each part for the best results. I included tips on selecting tofu and achieving perfect stir fry, plus fun variations. As you try this dish, feel free to adapt it to your taste. Enjoy making a healthy and delicious meal that suits you!

Sweet and Spicy Tofu Stir Fry

Elevate your dinner game with this delicious sweet and spicy tofu stir fry! This vibrant recipe features crispy tofu, fresh veggies, and a mouthwatering sauce that brings the perfect balance of flavors. Quick and easy to prepare, it’s ideal for busy weeknights. Discover how to create this delightful dish that everyone will love.
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Ingredients
  

400g firm tofu, pressed and cut into bite-sized cubes

2 tablespoons cornstarch

2 tablespoons vegetable oil, divided

1 bell pepper (choose red or yellow), sliced thinly

1 cup snap peas, trimmed

1 medium carrot, peeled and julienned

3 green onions, white and green parts separated and chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons soy sauce

2 tablespoons honey or agave syrup (to taste)

1 tablespoon sriracha (adjust based on spice preference)

Sesame seeds, for garnish

Instructions
 

Begin by preparing the tofu: press it firmly between paper towels or a clean kitchen cloth to remove excess moisture (about 15 minutes). Once pressed, cut it into bite-sized cubes and toss these cubes in cornstarch until they are evenly coated.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the tofu cubes to the skillet. Sauté the tofu for about 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Once cooked, remove the tofu from the skillet and place it on a plate lined with paper towels to absorb any excess oil.

      In the same skillet, add the remaining tablespoon of vegetable oil. Once heated, add the minced garlic and ginger, sautéing for about 30 seconds or until fragrant but not burnt.

        Now, add the sliced bell pepper, snap peas, and julienned carrot to the skillet. Stir-fry these vegetables for approximately 3-4 minutes, ensuring they remain tender yet crisp in texture.

          While the vegetables are cooking, prepare the sauce: in a small bowl, whisk together the soy sauce, honey/agave syrup, and sriracha until well combined. Pour this sauce over the sautéed vegetables in the skillet, stirring thoroughly to ensure all the veggies are coated in the flavorful mixture.

            Gently bring the stir-fry back to a low simmer and add the crispy tofu back into the skillet. Carefully toss everything together to combine, allowing it to cook for an additional 2-3 minutes so that the tofu absorbs some flavor from the sauce.

              To finish, sprinkle the chopped green onion tops and sesame seeds over the stir-fry before serving, adding a burst of color and crunch.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the sweet and spicy tofu stir-fry over a generous bed of steamed rice or fluffy quinoa. For an extra pop of color, garnish with additional green onion slices and sprinkle sesame seeds on top. Enjoy this vibrant dish that’s as pleasing to the palate as it is to the eyes!